Enjoy with Creation Reserve Pinot Noir
Yield: 10 Portions
Rendang paste
160 g red bell pepper, seeded and cut up roughly
20 g small red chilies, seeded and chopped
500 g red onion, peeled and chopped
30 g peeled garlic cloves
2 tbsp (30 ml) miso paste
4 stalks lemongrass, white part only
100 g ginger, peeled and grated
2 tbsp (30 ml) ground cinnamon
40 g fresh turmeric
1 tsp (5 ml) ground white pepper
10 g (1,5 tsp / 7,5 ml) salt
Blend all of the above ingredients in a Thermomixer to a paste consistency.
To make the rendang
1 tbsp (15 ml) coconut oil
1 batch rendang paste (see above)
8 fresh curry leaves
3 tbsp (45 ml) tamarind paste
4 tbsp (60 ml) coconut sugar
4 tbsp (60 ml) tamarind paste
500 ml (2 cups) coconut cream
2 kg lamb knuckle
10 g (1,5 tsp) salt
Preheat the oven to 160 ℃. Heat the oil in a medium pot over medium heat, then add the paste and fry for 5 minutes. Add the curry leaves, tamarind paste, sugar, and coconut cream, bring to a simmer, and cook for 10 minutes then set aside. Arrange the lamb knuckle in a large baking tray, season with salt, then add the warm curry mixture to the tray and cover with foil. Roast in the oven for 90 minutes at 160°C.
Basmati rice
10 ml (2 tsp) cooking oil
80 g finely diced onions
80 g finely chopped leeks
50 g edamame beans
5 g black cumin seeds
500 g basmati rice, cooked
20 g thinly sliced spring onion
Heat the oil in a pan over medium heat, then add the onions, leeks, beans and cumin seeds. Saute until the onion is soft. Add the sauteéd ingredients and the fresh spring onion to the rice and mix well.
Pickled cabbage
250 g purple cabbage
150 ml verjuice
150 ml Creation Pinot Noir
20 ml (4 tsp) apple cider vinegar
5g salt
Thinly slice the cabbage, then add it to a pickling jar. Add the rest of the ingredients to the jar, cover and shake lightly to mix. Refrigerate for a few hours or overnight.
Garnish
50 g coconut flakes, toasted
200 g tenderstem broccoli, steamed
200 g rainbow carrots, blanched
Plate dishes in 3 separate bowls: the black pot for rendang, a small plate for rice and a ramekin for pickled cabbage.